PREPARATION

In a medium sized saucepot, bring vinegar and water to a boil. Dissolve salt and sugar and remove from heat.

In a mason jar, layer in garlic, bay leaves, dill, Fresno, red onion, peppercorns, mustard seed, coriander seed, and cucumbers. Top with hot brine and refrigerate for at least 24 hours or up to a few weeks.